Method

To make the sweet pastry, rub together the flour, icing sugar and cold butter. Then add the 4 egg yolks, salt, a splash of milk and the vanilla seeds. Mix it until it comes together into a dough, then wrap it in cling film and chill for 30 minutes.

On a lightly floured surface roll out your pastry to the thickness of a pound coin. Get yourself a cupcake tray and use a 10cm pastry cutter to cut out 6 circles. Gently tease the pastry circles into each of the cupcake holes and press right down to the edges, don’t worry if they fold and overlap a little. Line each case with baking parchment and fill with rice or baking beans. Chill for another 30 minutes.

Preheat your oven to 200°C/gas mark 6. Blind bake the tarts for 8 minutes then remove the parchment and beans and bake for another 2 minutes until cooked through. Leave to one side to cool.

To make your custard, gently heat the cream in a saucepan. Whisk the eggs, sugar, cornflour and vanilla in a bowl. Once the cream is warm pour it over this mixture, whisking as you go. Then transfer the whole lot into a pan and cook on a very low heat for about 15 minutes, whisking all the time until it is as thick as tinned custard.

Lightly brush the tart cases with beaten egg. Scoop the seeds from each passion fruit into the bottom of each tart. Then top up with the custard and put in the fridge for at least 30 minutes for the custard to set.

Sprinkle the caster sugar in a thin layer over the top of the custard. Heat with a blow torch until it's caramelised, then leave to set and harden before serving.